How to Make Pasteis de Nata at Home!

How to Make Pasteis de Nata at Home! Wake up to the aroma of freshly baked Portuguese custard tarts, their flaky, golden-brown crusts filled with creamy, sweet custard that oozes with each bite. These little delicacies, known as pasteis de nata, are the perfect breakfast treat that will transport your taste buds to the streets of Lisbon, where they’re a staple in every bakery.
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INGREDIENTS
~Custard~
1 cup (240mL) whole milk
2⁄3 cup (160mL) heavy cream
1⁄4 cup (50g) granulated white sugar
1 1⁄2 tbsp (13.5g) all-purpose flour
3 large egg yolks
3 tbsp (45mL) sweetened condensed milk
1 tsp (5mL) pure vanilla extract
1 large cinnamon stick
~Tart Base~
1⁄2 cup + 1⁄2 tbsp (240g) unsalted butter, at room temperature, divided
1 cup (120g) all-purpose flour
3⁄4 tsp (3.75g) Kosher salt
1⁄2 tsp (2.5g) sugar
5 tbsp (75mL) water
~Garnishment~
Sifted powdered sugar
Ground cinnamon

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TIMESTAMPS
0:00 Intro
0:27 Ingredients & Method
7:04 Results
8:16 Outro

Hey everyone how’s it going welcome or welcome back to Chef Vic Cuisine today we are making pastes deada now these are a perfect breakfast treat that’ll transport your taste buds to the streets of Lisbon where they are a staple in every Bakery so let’s get Started let’s jump right into the recipe starting off with taking the Custard in a mediumsized sauce pot we want to whisk in the 1 cup of whole milk with 2/3 cups of heavy cream 1/4 cup of granulated white sugar and 1 and 1/2 tbspoon of allpurpose flour whisking those into their well

Combined set over medium low heat or 249 de F or 120° C you want to continue to whisk this until the mixture has thickened slightly which should take about 5 minutes and so while that’s warming up separately in a medium-sized Bowl we want to whisk together three

Large egg yolks with 3 tblspoon worth of sweetened condensed milk and 1 teaspoon of pure vanilla extract whisking those as well until they’re well combined at this point our hot milk mixture should have warmed up and we want to slowly pour this into our egg mixture bowl while constantly whisking

This to prevent the egg from cooking now you want to pour the custard back into the pot and place a large cinnamon stick into the pot as well and stir this mix for 4 minutes over the same medium low heat this allows enough time for the cinnamon flavor to infuse

Into your custard now you want to transfer this to an easily pourable measuring cup and cover the measuring cup with plastic wrap and place this in the fridge for about 2 hours or until it’s completely cooled and while that that’s chilling we want to make our

Tart before we start making our tart we want to be sure to have the butter we’re using at room temperature so that it is easily spreadable in a mediumsized bowl or the bowl of a stand mixer we want to knead together one cups worth of allpurpose flour with 3/4 taspo of

Kosher salt half a teaspoon of sugar 5 tpoon of water and half a tablespoon of our butter kneading those together for about 3 to 5 minutes or until a soft and manageable dough forms it should not be too sticky if it is too sticky add a little more

Flour now you want to form the dough into a dome and wrap this in plastic wrap and allow this to chill in the fridge for about 1 hour Once the dough is rested we want to transfer this to a lightly flowed working surface and if you’re using a small working surface you

Want to cut the dough mound in half first you’ll see why that’s important as we move through this recipe and while we work with one half of the dough at a time we want to make sure that we wrap the other half in plastic wrap and chill that until we’re ready to use

It now you want to roll out this dough into a very wide thin sheet this can be done either using a flowered rolling pin or a pasta machine I have a pasta machine at home and I love using it in these occasions if you’re using one you

Can start by running the dough through the thickest setting and keep running the dough through the pasta machine until it reaches the thinnest setting with using a flowered rolling pin instead you want to make sure that you’re always lightly dusting it and turning it and flipping it as you go you

Just have to be careful as you roll it out thinly as it is very delicate and you don’t want to tear it too much once you have your dough into a nice thin setting as you see here you want to fold this thin dough onto itself

Twice and then wrap this in plastic wrap to prevent the dough from drying out and you want to repeat this rolling process with the second second half of dough as well each sheet should have a rectangle shape One Direction should be shorter than the other now on a well flowered working

Surface we want to lay down our dough sheets out flat and use an offset spatula to spread the butter across both top surfaces of the sheets in total we’re going to need about half a Cup’s worth of unsalted butter that is clearly at room temperature as we want it to be

Easily spread along this thin surface if it’s chilled somewhat it’s going to start to rip and Shred the dough and we want to limit that as much as possible now that the dough has been buttered starting with one sheet we want to roll the dough from the short end making sure

That the first roll is tight continue to Roll Along the length of the sheet and the ends of the Roll May extend outside the roll if so you want to tuck them into the roll and keep rolling once the first roll is created place it on the

Second sheet of dough and keep rolling that as well a tip when rolling to create tight folds is to pull the log towards you as you roll it and while you’re doing the rolling process you want to make sure you have your oven preheated to 500° F or 260° C

You want to rub the outside of the roll with whatever remaining butter you have left in your bowl this will help the Tarts not stick to the pan you don’t need much butter for this part now with our roll using a sharp knife you want to slice the roll into 14

Equally sized discs they should be about half an inch Thick here we want to place a single disc into its own separate egg tart mold or a muffin tin you want to dip your fingers in water and gently spread the dough from the center along the rim of the mold continue to wet your fingers throughout this process to prevent the

Dough from sticking you want to aim for a slightly thinner base than the edges but make sure not to break the dough or the custard will seep through here we want to place all 14 prepared egg tart molds onto a baking sheet if you’re using molds if you’re

Using a muffin tin don’t worry about this step but you want to make sure that they’re all spaced apart pretty evenly now you want to pour our prepared custard into each Shell filling them to the top transfer this baking sheet to the middle rack of the oven and bake

These initially for about 10 minutes now you want to switch on your Broiler to 500° F or 260° C and broil these for 4 to 6 minutes or until the tops have become golden brown and caramelized alternatively you could always use a handheld torch to caramelize the tops of

The past test denata as well you want to remove them from the oven and allow them to cool for about 5 minutes before removing them from the molds I like collect them all onto a large serving platter and they’re ready to be served and enjoyed congrats you’ve made one amazing

Breakfast dish right at home when I first tried these in Portugal I fell in love everywhere I went I looked to find if they had pastel denata it is really tasty I can’t wait for you guys to try it at home if you don’t want to make

Your own dough for this recipe you can you can always use frozen felo dough instead of making your own dough and this saves a lot of time to boost the flavor even more I like dusting them with either powdered sugar or ground cinnamon on top if you desire but when

You do try this at home be sure to tag Me @ chefv Cuisine or # chefv Cuisine so I can see your great takes on this dish as always this recipe and many more can be found in my cookbook Chef Vic Cuisine volume 4 enhancing your inner chef and

That’s available on Amazon and I’ll be sure to leave a link to that in my description box and feel free to click the popup on your screen for more information on that as well thank you all so much for watching I really hope you enjoyed learning how to make pastes

Denata and if you did make sure you hit that like button for me it’s one of the best ways to show support for this Channel and if you haven’t done so already hit that subscribe button too to see more recipes just like this one and sharing is caring so if you enjoyed this

Recipe and think someone else will too feel free to share this with all your family and friends and stay tuned for next week where I show you how to make a Brazilian cheese bread it’s really easy and it tastes great I can’t wait for you guys to try that one too well thanks

Again for watching I truly do appreciate it I hope you enjoyed this recipe you can always check more recipes on my page now YouTube thinks you’ll like these videos so let’s see if they’re right and I’ll catch you next time on another episode of Chef Vic Cuisine and until then Peace